Chicken with Zesty Green Onion Salsa
& Buttery Black Beans over Rice
- Milk
When it comes to pork chops, we’re always looking for two things: a deeply browned crust and juicy, tender meat. You too? Enter these pan-seared beauties. To make things even more delicious, they’re topped with a bright and tangy scallion salsa, which perfectly balances the meat’s richness. It’s all sitting atop a bed of fluffy rice alongside creamy black beans and a cooling lime crema. Sounds too good to be true? It’s not! This delicious dish comes together in 30 minutes. What are you waiting for??
Ingredients
2 unit
Scallions
1 clove
Garlic
1 unit
Lime
1 unit
Tomato
1 unit
Black Beans
½ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
1 unit
Chicken Stock Concentrate
10 ounce
Chicken Cutlets
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and roughly chop scallions. Peel and mince garlic. Zest and quarter lime. Dice tomato. Drain and rinse beans. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine scallions, 2 TBSP olive oil, and 1 tsp Southwest Spice Blend (you’ll use more in the next step). Stir in a pinch of garlic and a squeeze of lime juice to taste. Season generously with salt and pepper. Taste and add more garlic and lime juice as needed.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic; cook, stirring, until softened, 1-2 minutes. • Add beans, stock concentrate, ½ cup water (1/3 cup for 4 servings), 1 tsp Southwest Spice Blend (1 TBSP for 4), salt, and pepper. (You’ll use the rest of the Southwest Spice Blend in the next step.) Simmer until thickened, 5-10 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Keep covered off heat until ready to serve.
• Meanwhile, pat pork* dry with paper towels. Season with remaining Southwest Spice Blend, salt, and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Transfer to a cutting board.
Swap in chicken or beef for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.
• While pork cooks, in a second small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), remaining lime zest, a squeeze of lime juice, salt, and pepper. • Once cool enough to handle, slice pork crosswise. • Divide rice and pork between plates. Top rice with bean mixture and crema. Top pork with salsa. Cut any remaining lime into smaller wedges and serve on the side.
Once cool enough to handle, thinly slice chicken or beef against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious flavor combinations, especially praising the zesty green onion salsa and flavorful black beans 🍲.
- Ease of prep: Some found it a bit labor-intensive with multiple components, but others noted it was easy to make despite the steps.
- Suggestions: Consider adding cilantro to the salsa and rice for extra flavor; some enjoyed adding jalapeño for a spicy kick.
- Portions: A few mentioned small portion sizes, particularly wishing for more rice to balance the meal.
- Texture: Several found the chicken dry; consider adjusting cooking time or adding a sauce to keep it juicy.
Reviews from our home cooks
Wow! This meal was very filling. I liked how the chicken came out and the green onion salsa added some great flavor. We did like the rice and beans together, although I thought the flavor needed more of a kick, so I added some cholula sauce. I liked this meal and would order it again.
Ordered with chicken instead of pork but would be delicious with either! The beans over rice is a nice change from a typical side dish. I made sure to let the rice cook a little longer to caramelize the bottom layer and give the rice more flavor and texture. Definitely a favorite.
This dinner is definitely at the top of my all-time favorites. I made the salsa slightly ahead of time, giving the flavors extra time to blend. The black beans were very flavorful. With the rice, all three dishes combined for a very satisfying and flavorful meal. I look forward to making this one again and again.
This was very easy to cook. It was surprisingly good. I liked the green onion salsa and the black beans and rice. It's very good.
The taste was good, pork quality nice. However, there is an error in the black bean recipe. It says 1/2 c water for 2 servings, but it should be 1/4 c. I had to fix it by removing some of the water which removed some of the flavorings.
This was a great meal. We especially loved the black beans over rice and make it as a regular side dish.
The green onion salsa really adds something and the beans are great
Wow green onion salsa... this will be added to so many of my meals.
I think it's the beans and salsa that are really my beloved here. Found myself ignoring the chicken and rice for them haha!
So good! I added more garlic because I had some on hand, was definitely worth it. Recommend to add more garlic.
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